Sweet Memories in an Apricot Tart
Dessert · Ginger and Nutmeg · Pies & Tarts · Provencal Recipes · TasteApricots will always remind Nutmeg of her grandmother, Charlotte.
Nutmeg never asked if her grandmother liked to cook, it was just assumed that she did as her Hungarian lineage prevailed in hearty meals and traditional sweets.
The piece de resistance was her homemade apricot tart – it was so good that Nutmeg enjoyed a second helping and asked for the recipe. The following is Marina’s recipe for Apricot Tart, translated from French – Nutmeg is convinced that her grandmother would have approved.
Apricot Tart
This sweet apricot tart recipe is very easy to make and tasty enough for seconds. It is even better the next day. Note: You can prepare this tart with other stone fruit such as peaches or plums.
Ingredients
- 1 cup flour
- 2/3 cup sugar
- 1 egg
- 1/2 cup unsalted butter at room temperature
- Zest from one lemon
- 10-15 apricots ripe, the actual number will depend on size
- 1/3 cup sugar
- 1 tbsp Fresh Grated Ginger
- 1 stick cinnamon
- 1/2 cup ground almonds
- 1/4 cup unsalted butter at room temperature
- 1/4 cup sugar
- 1/2 tsp vanilla sugar or 1 tsp Vanilla extract
Instructions
- Start by making the pastry
- Combine 1 cup flour, ⅔ cup sugar, 1 egg, ½ cup butter and lemon zest in a bowl
- Mix ingredients together by hand until the dough is smooth, without lumps. Try not to overwork the pastry
- Place in a bowl and keep in a cool place until ready to use
- Wash the apricots, remove the pits and cut in quarters
- In a sauce pan on medium heat cook the apricots, ⅓ cup sugar, grated ginger and cinnamon stick
- You want to cook until most of the water has been released from the fruit, it should be like a thick, chunky applesauce
- Prepare the frangipane cream. Combine almonds, butter, sugar, and vanilla in a Preheat the oven to 350F
- Roll out your dough on a lightly floured surface and transfer to a shallow pie dish, make sure to cover the bottom and sides of the pan (Note: you should grease your dish or place parchment paper on the bottom)
- Prick the pastry shell with a fork and bake for 5-8 minutes until the pastry begins to turn a slight golden colour
- Combine the frangipane cream and apricots, and pour into the pastry shell.
- Bake for about 45 minutes, if the pastry starts to turn too brown cover loosely with a sheet of parchment paper
- Allow the tart to cool
- Serve and enjoy!
Tried this recipe?Let us know how it was!
Saint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
La Sardinade and Fete NationalRelated Provence Articles
Recipe for Sweet French Almond Biscuits
July 26, 2021
Perfect to use as an ice cream garnish, enjoy with your coffee and a café gourmand, or as a snack. Tuiles aux amandes are a fun and creative way to add a little sweetness to your day. Named after the shape of roof tiles that they resemble, the crunchy texture of tuiles aux amandes pairs …
Apple Pie Recipe with a Provencal Twist
September 15, 2016
A panade can be a sweet or savoury dish that has a crusty exterior and soft almost custard-like interior. Panade is also used to describe a thickener a combination of liquid (milk, stock) and starch (breadcrumbs, flour, panko). In this case, the sweet crust is complemented by almost molten apples. Just try to resist a …
Quick Appetizer Zucchini Tart
February 8, 2016
This recipe I call "Jacques Zucchini Tart." It is the perfect appetizer - think chilled rosé with a savoury, lightly salted snack that takes about 30 minutes to pull together. Your guests will be impressed …
Madeleines a Classic French Recipe that are Easy to Make
March 28, 2018
However the reality is many recipes are quick and easy to make including these classic Madelines. Baked off fresh right before serving is best and easy to do. This recipe is courtesy of Daniel Boulud, but I added a little vanilla. I love vanilla…
No Comment